Garlic Shrimp & Zoodles

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Another amazing recipe from my husband.

Garlic Shrimp & Zoodles

1 lb peeled, deveined shrimp
3 medium zucchini
1 stick butter
1 TB Italian Herb Seasoning (or Penzey’s Pizza Seasoning)

2 tsp chopped garlic (from jar)
1 cup grated parmesan cheese
Salt and pepper for seasoning

Put frozen shrimp in colander in the sink and run cool to lukewarm water over them, gently stirring occasionally until thawed.
Put about three layers of paper towel on a cutting board and add shrimp
Pat shrimp to dry and remove any tails or dark veins on shrimp

Peel and noodle-ize the zucchini

Heat 2 Tbsp butter in pan over medium high
Add zucchini to pan and add a pinch of salt
Cook, stirring with tongs until al dente
Reduce heat to very low, move to a separate bowl if it begins to brown.

In a separate pan, heat three Tbsp butter over medium high heat until almost melted
Add garlic, Italian seasoning, and salt and pepper to taste
Cook 30 seconds to a minute, stirring to prevent garlic from browning
Add shrimp and continue to stir to prevent garlic from burning and evenly cook shrimp
When shrimp have become opaque and pinkish, add ¾ C cheese and stir to combine

Stir together cooked noodles and shrimp
Divide into two servings
Garnish with remaining cheese

Warm Kale Salad with Bacon Dijon Vinaigrette

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A recipe put together by my amazing husband Dave.

Warm Kale Salad with Bacon Dijon Vinaigrette

1 bunch of kale
2 shallots
2 strips of bacon
2 tbsp bacon grease
1 cup white vinegar
2 tsp Dijon mustard

Peel and slice shallots
Chop bacon slices crosswise into chunky strips

Heat bacon grease over medium high heat
Add shallots and saute until soft and very slightly browned
Move shallots to two-cup pyrex cup
Add vinegar, a splash of extra virgin olive oil, and Dijon mustard
Whisk to combine

In the same pan, add olive oil to generously coat the pan
Add kale and bacon strips
Cook kale, turning frequently, until wilted to desired level

Add vinaigrette to kale and toss thoroughly. Enjoy!